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Tender golden chicken and penne tossed in a creamy garlic, sun-dried tomato and Parmesan sauce, finished with fresh basil and a small splash of lemon. The chicken is seared in batches for better browning, while reserved pasta water helps the sauce coat every piece of pasta. This rich, comforting dinner makes four generous servings.
Sweet, garlicky Filipino pork tocino with lightly caramelized edges and a tender center. Thin slices of pork shoulder marinate overnight with brown sugar, garlic and an optional hint of anise, then simmer gently before browning in a skillet. Serve with sinangag (garlic fried rice) and a fried egg for tocilog, also called tosilog. Makes 6 regular or 4 generous portions of pork; rice, eggs and other accompaniments are not included. Allow 20 minutes of active preparation, 12-24 hours of refrigerated marinating and about 55 minutes of cooking in two batches. The listed prep time includes the minimum 12-hour marinade, giving a minimum elapsed time of about 13 hours 15 minutes. This home version uses no saltpeter or curing salt and must be handled as fresh marinated pork.
Oven-baked chicken cordon bleu with a crisp breadcrumb coating, a ham-and-Swiss-cheese center and a smooth Dijon sauce. Pounding the chicken evenly and chilling the rolls before baking helps keep the filling enclosed.
Quick-seared beef strips and browned mushrooms in a tangy sour cream sauce, served with nutty brown rice. The beef is returned to the pan near the end, while the sour cream is stirred in off the boil to keep the sauce smooth.
A slow-simmered, home-style beef Bolognese with finely diced vegetables, tomato and a little milk to round out the sauce. It is tossed with spaghetti and finished with Parmesan for a hearty family pasta dinner.
A comforting lamb shepherd's pie with a rich vegetable-and-herb gravy, buttery mashed potatoes and a lightly golden cheddar topping. The filling is thickened before baking so it supports the mash instead of becoming soupy.